Name: Lebanese Lemon Lentil Soup: Nourishing Comfort in a Bowl Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Lebanese
Ingredients: 2 tablespoons Olive Oil or any neutral oil; 1 medium Onion, diced; 3 cloves Garlic, minced; 1 teaspoon Cumin; 1 teaspoon Turmeric; 1 teaspoon Paprika; 1 cup Red Lentils (substitute with brown or green lentils, adjust cooking time by 10-15 minutes); 1/2 cup Rice or quinoa, bulgur, or cauliflower rice for lower-carb; 1 teaspoon Salt (adjust to taste); 1 teaspoon Pepper (adjust to taste); 4 cups Vegetable Broth (ensure it’s gluten-free if needed); 1/4 cup Fresh Lemon Juice or lime juice as an alternative

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Introduction

Lebanese Lemon Lentil Soup is a wholesome and comforting dish that’s perfect for any time of year. Brightened with fresh lemon juice and filled with warming spices, it’s an easy, nourishing meal that feels like a hug in a bowl.

A white bowl filled with a creamy yellow soup that has a slightly thick and smooth texture with small grainy bits. On top, there is a drizzle of golden oil, small red spice flakes scattered evenly, and a curved lemon slice placed near the center. Two green leaves rest beside the lemon slice, adding contrast. Around the bowl, lemon halves and some cloves of garlic sit on a white marbled surface, giving a fresh and natural feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil or any neutral oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon paprika
1 cup red lentils (substitute with brown or green lentils, adjust cooking time by 10-15 minutes)
½ cup rice or quinoa (bulgur or cauliflower rice for lower-carb)
1 teaspoon salt, adjust to taste
1 teaspoon pepper, adjust to taste
4 cups vegetable broth (ensure it’s gluten-free if needed)
¼ cup fresh lemon juice (or lime juice as an alternative)

Instructions

Step 1: Heat the olive oil in a medium-sized Dutch oven over medium-high heat until shimmering.
Step 2: Add the diced onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
Step 3: Sprinkle in the cumin, turmeric, and paprika. Stir well to coat the onions and garlic evenly with the spices.
Step 4: Add the red lentils, rice, salt, and pepper. Cook for 3-5 minutes, stirring occasionally to mix the ingredients.
Step 5: Pour in the vegetable broth carefully and bring to a boil. Reduce heat to low and let the soup simmer gently.
Step 6: Check the consistency during simmering. If the soup is too thick, add more broth to reach your desired texture.
Step 7: Stir in the fresh lemon juice. Taste and adjust seasoning if needed to balance the flavors.
Step 8: Serve the soup warm, ladled into bowls for a comforting meal.

Tips & Variations

For a creamier texture, blend part of the soup before adding lemon juice.
Swap rice for quinoa or cauliflower rice for a gluten-free or lower-carb version.
Add chopped fresh herbs like parsley or cilantro just before serving for extra freshness.
Use homemade vegetable broth for richer flavor, or add a pinch of smoked paprika for a smoky twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water if it has thickened too much. This soup can also be frozen for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

A bowl with a blue rim holds a thick, creamy yellow soup with a slightly bumpy texture. On top, a thin half-moon lemon slice rests at the center alongside a small green leaf garnish. The soup surface is sprinkled with red spices and black pepper bits for color contrast. The bowl sits on a white marbled surface, with part of a lemon and some scattered salt grains visible nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils?

Yes, you can substitute red lentils with brown or green lentils. Keep in mind that brown and green lentils take longer to cook, so increase the simmering time by 10-15 minutes accordingly.

Is this soup suitable for a gluten-free diet?

Absolutely! Just ensure you use gluten-free vegetable broth and replace bulgur with gluten-free grains like rice or quinoa to keep the recipe gluten-free.